古早味芋粿巧
Serves 31
Directions
- 1Cut the taro into 1cm cubes. Heat the lard in a pan and stir-fry the taro until fragrant, then remove and set aside.
- 2Soak the dried mushrooms until soft and cut into small cubes. Rinse the dried shrimp and soak in rice wine.
- 3In the same pan, stir-fry the mushrooms and shrimp until fragrant, then add the pork mince and cook through. Pour in the rice wine used for soaking the shrimp and stir. Add the crispy shallots, 1 tablespoon of light soy sauce, and a pinch of white pepper powder, and mix well.
- 4Add the cooked taro back into the pan. Season with salt, sugar, 2 tablespoons of light soy sauce, pepper salt, and additional white pepper powder. Stir-fry until the moisture is absorbed, then turn off the heat and let it cool.
- 5Once cooled, incorporate the pre-mixed glutinous rice flour and rice flour, add the water, and knead into a dough.
- 6Grease a steamer plate. Divide the dough into approximately 70g pieces and shape them as desired.
- 7Place in a steamer over boiling water and steam for 25 minutes. Turn off the heat and let it rest for 10 minutes before removing to cool.
Ingredients
- 1000 g taro
- 400 g glutinous rice flour
- 160 g rice flour
- 520 ml water
- 8 g salt
- 50 g caster sugar
- 3 tbsp light soy sauce
- 1/2 tsp pepper salt
- 1-2 tbsp lard
- 30 g dried shrimp
- 350 g pork mince
- 5 whole dried shiitake mushroom
- 35 g crispy shallots
- white pepper powder (optional)
- rice wine (optional)
- cooking oil (optional)